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Utilization of Oak (genus Quercus) tree parts in food industry: a review Cover

Utilization of Oak (genus Quercus) tree parts in food industry: a review

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 13 (2023): Issue 1 (November 2023)
By: Tomáš Pencák,  Dani Dordevic and  Bohuslava Tremlová  
Open Access
|Mar 2024

Authors

Tomáš Pencák

Department of Plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology Veterinary, Universtiy Brno, Czech Republic

Dani Dordevic

Department of Plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology Veterinary, Universtiy Brno, Czech Republic

Bohuslava Tremlová

Department of Plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology Veterinary, Universtiy Brno, Czech Republic
DOI: https://doi.org/10.2478/mjfst-2023-0003 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 25 - 30
Published on: Mar 16, 2024
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Acorns,
oak leaves,
natural antioxidant,
novel food,
food substitute
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2024 Tomáš Pencák, Dani Dordevic, Bohuslava Tremlová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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